I finally bought the dining room chandelier I had my eye on for ages and it's up! Some of us are despairing at the never-ending reno that has been going on and on and on.....but cheer up - there's light at the end of the tunnel. At least, there is light from the chandelier and it's very pretty.
I don't think this is really a southern recipe but I served it to a southern man and he didn't complain much, so I am taking the liberty of calling it such. Typically, there'd be gravy and cornbread but I am trying to get away from cooking heavy meals after the events of last winter (weight gain!). I added the salad instead (which makes it more of a "Cotoletta alla Milanese" although that's made with veal). Of course, at the last minute came the cries of "I'm starving" so I quickly added the creamy linguine. Darn it, I always succumb to pressure....!
- 2 bone in pork chops
- 1/2 cup flour
- 1/4 tsp smoked Spanish paprika (mixed into the flour)
- 1 large egg
- 1 tsp hot pepper sauce (this gets mixed into the egg)
- 1 crushed garlic (also mix into the egg)
- 1/2 cup bread crumbs
- 1/2 tsp basil
- 1/4 tsp ground fennel
- salt & pepper
- 1/4 cup oil (olive or vegetable)
- 1/2 lb fresh linguine
- 1/2 cup half & half
- 1 tbls cream cheese
- 1 clove garlic, diced (optional)
- freshly grated parmesan
- fresh salad mix (the bagged variety is very easy, isn't it?)
- 1 fresh tomato, chopped
One Minute Easy Vinaigrette
(shake it all up in a jar)
- 1/3 balsamic
- 2/3 olive oil
- 1 clove garlic
- dash of salt
- 1 tsp honey
Anyway, once you have pounded them out - and hopefully avoided my mishap - dredged each pork chop with flour & smoked paprika, and then dip in the egg mixture. I think it's a good idea to mix the hot sauce and garlic into it because that creates a surprise flavor. It also avoids any possibility of burning the garlic. After the egg dipping, coat them thoroughly with bread crumbs. Heat the oil to sizzling (so it pops a little if you toss some bread crumbs in) but not smoking, and add the chops to the pan. They don't take too long, probably about 5 minute on each side, depending on how thin you got them.
In the meantime, cook up the fresh linguine. Just before you are ready to serve, quickly heat up the half & half cream and melt in the cream cheese. Also, throw in some garlic if you like. Then toss in the linguine and coat.
Quickly toss the salad and tomatoes with the vinaigrette. Grate fresh Parmesan all over and serve!
"Why should I apologize because God throws in crystal chandeliers, mahogany floors, and the best construction in the world?”